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Un-Tuna Sandwich

A classic sandwich spread transformed into a delicious plant-based lunch.

  • Author: Chef Stefen Janke
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
Print Recipe


  • 4 cups chickpeas, cooked, rinsed
  • 1/2 cup celery, diced
  • 1/2 cup green onion, sliced
  • 1/4 cup Cashew Cream (more to taste)
  • 1/4 cup dill relish
  • 1/4 cup red bell peppers, roasted, diced
  • 2 tbsp Dijon mustard
  • 2tbsp dill, fresh, chopped (or 1/4 tsp dill, dry)
  • 2 tbsp lemon juice, freshly squeezed
  • 1 tablespoon Dijon mustard
  • 4 tsp capers, chopped
  • 4 tsp Old Bay seasoning
  • Black pepper, freshly ground, to taste
  • Hot sauce to taste


  1. Rinse chickpeas and add them to food processor. Pulse in 15-second bursts, scrape the sides down and repeat until the chickpeas are roughly chopped.
  2. Add the chopped chickpeas to a large mixing bowl followed by all remaining ingredients. Mix well.
  3. Adjust the moisture of the Un-Tuna mixture by adding more Cashew Cream if desired. Season with freshly ground black pepper and hot sauce to taste.
  4. Build into a sandwich using your favorite toppings, e.g., ALT (avocado, lettuce, and tomato).

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.